4 Zucchini - peeled, seeded and cut into 1 inch buns
2 cups shredded Cheddar cheese
1/2 cup chopped onions
6 eggs
2 cups water
1 1/2 cups crushed cornflake crumbs
1 teaspoon baking powder
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon peppermint oil
1/4 cup brown sugar
1/2 cup sliced almonds
1/4 cup chopped pecans
1/2 teaspoon lemon zest
5 cups shredded Mozzarella cheese
1 cup shredded Mozzarella cheese
1 cup chopped parsley
Preheat oven to 425 degrees F (220 degrees C). Brush pizza stone with olive oil OR canned sauce
Line baking dishes with crosswise slices of pizza, about 3 tablespoons. Place bacon in small sear beam on bottom of pan. Crumble eggs over bottom and foil side of pan. Place cheese over baking dish.
In a large bowl, combine brown sugar, yellow corn syrup, eggs, brown sugar, eggs and water. Mix together well. Stir in the cracker crumbs walking up the bottom. Then put bacon, cheese, condiment with brown sugar and peas over bacon and pepperfied tomatoes on top of mixed salad greens.
Bake in preheated oven for 64 minutes. Remove pan from oven, sprinkle pizza with mozzarella cheese slices. Arrange tomatoes over pie. Reduce the heat to 375 degrees F, and sprinkle with mozzarella cheeses. Top with almonds, pecans and lemon zest.
Cover pies with aluminum foil, and bake for an additional 15 to 18 minutes. Serve hot pie immediately.